Evaluation of the evolution of the anthocyanins profile in red wine grape varieties in Alentejo

The flavonoids (including anthocyanins) are wine compounds with important anti-oxidant activity, protecting the cells against oxidative processes, preventing cardiovascular and neurodegenerative diseases, cancer, among others (Antoniolli et al. 2015; Castañeda-Ovando et al. 2009; Hosu et al. 2014; Huang et al. 2009; Kong et al. 2003). Anthocyanins in grapes at harvest are determinant to red wine quality and their development in the grape must be characterised in order to determine the most suitable date for the harvest. Thus the aim of this research is the evaluation of anthocyanins composition in two red wine grape varieties from véraison continuing through ripening. Anthocyanins were quantified by high resolution liquid chromatography (HPLC-DAD). Additionally, the total phenols content were quantified by UV-Vis Spectrometry. The anthocyanins’ profile evolution may be dependent on the variety and ripening phase. During ripening grape samples have shown an increase of coumaryl derivatives. This information may lead us to understand the anthocyanins biosynthesis pathway in different grape varieties. The development of anthocyanins from the véraison seems to follow a pattern that coincides with the increasing accumulation of soluble sugars

Essential oils of Calamintha nepeta, Origanum vulgare and Thymus mastichina of Alentejo (Portugal): a pharmacological approach

Alentejo, in the south of Portugal, is rich in endemic aromatic plants, that are used as condiments and food additives by the local population. The aim of this study was to evaluate the antioxidant, antimicrobial and antiproliferative activities of EOs of autochthones Calamintha nepeta (L.) Savi (syn. Clinopodium nepeta (L.) Kuntze), Origanum vulgare L., and Thymus mastichina L. EOs were extracted from the aerial part of the plants by hydrodistillation and the chemical composition was analyzed by GC-FID and GC-MS. Antioxidant potential of the oils was evaluated by three different assays: DPPH radical, β-carotene/linoleic acid and reducing power methods. Antimicrobial activity of the oils was evaluated by a solid disk diffusion assay and minimal inhibitory concentrations (MIC) were determined by a microdilution broth method. Toxicity of the EOs was screened by the brine shrimp lethality test (LC50) and the oral lethal doses (DL50) were determined for mice. Cell viability was assessed by the MTT (3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide) assay using MDAMB231 breast cancer cells